U.S. patent application number 17/291645 was filed with the patent office on 2021-12-30 for emulsified food composition.
This patent application is currently assigned to Conopco Inc., d/b/a UNILEVER, Conopco Inc., d/b/a UNILEVER. The applicant listed for this patent is Conopco Inc., d/b/a UNILEVER, Conopco Inc., d/b/a UNILEVER. Invention is credited to Julius Wouter Johannes de Folter, Petrus Wilhelmus N de Groot, Stephan Georg Schumm, Sabrina Silva Paes.
Application Number | 20210401015 17/291645 |
Document ID | / |
Family ID | 1000005899111 |
Filed Date | 2021-12-30 |
United States Patent
Application |
20210401015 |
Kind Code |
A1 |
de Folter; Julius Wouter Johannes ;
et al. |
December 30, 2021 |
EMULSIFIED FOOD COMPOSITION
Abstract
A food composition in the form of a water-in-oil-in-water
emulsion, the food composition comprising water, an oil phase
comprising vegetable oil and fat crystals, and an oil-in-water
emulsifier, and a process for preparing the same.
Inventors: |
de Folter; Julius Wouter
Johannes; (Vlaardingen, NL) ; Silva Paes;
Sabrina; (Wageningen, NL) ; de Groot; Petrus
Wilhelmus N; (Vlaardingen, NL) ; Schumm; Stephan
Georg; (Vlaardingen, NL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Conopco Inc., d/b/a UNILEVER |
Englewood Cliffs |
NJ |
US |
|
|
Assignee: |
Conopco Inc., d/b/a
UNILEVER
Englewood Cliffs
NJ
|
Family ID: |
1000005899111 |
Appl. No.: |
17/291645 |
Filed: |
October 24, 2019 |
PCT Filed: |
October 24, 2019 |
PCT NO: |
PCT/EP2019/079014 |
371 Date: |
May 6, 2021 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 27/60 20160801;
A23L 29/10 20160801; A23L 27/80 20160801 |
International
Class: |
A23L 29/10 20060101
A23L029/10; A23L 27/00 20060101 A23L027/00; A23L 27/60 20060101
A23L027/60 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 13, 2018 |
EP |
18205812.3 |
Claims
1. A food composition in the form of a water-in-oil-in-water
emulsion, the food composition comprising: Water, Oil phase
comprising: Vegetable oil, Water-in-oil emulsifier consisting of
fat crystals, wherein the fat crystals are present in an amount of
from 0.5 to 15 wt %, based on the weight of the oil phase, and the
fat crystals are fat that are triglycerides or mixtures of
triglycerides that crystalize at a temperature of between 58 and
72.degree. C., wherein the oil phase is present in an amount of
from 5 to 76 wt %, based on the weight of the composition,
Oil-in-water emulsifier, in an amount of from 0.2 to 6 wt %, based
on the weight of the food composition, wherein the oil-in-water
emulsifier comprises less than 5% phospholipid based on total
weight of the oil-in-water emulsifier, wherein the composition
comprises less than 0.2 wt % monoglycerides based on the oil phase,
and wherein the composition is free of polyglycerol
polyricinoleate.
2. The food composition according to claim 1, wherein phospholipids
are present in an amount of less than 0.15 wt % based on the weight
of the food composition.
3. The food composition according to claim 1, wherein the
oil-in-water emulsifier is selected from the group consisting of
octenyl succinic anhydride (OSA)-modified starch, legume flour,
whey protein, plant protein and mixtures thereof.
4. The food composition according to claim 1, wherein the
oil-in-water emulsifier comprises octenyl succinic anhydride
(OSA)-modified starch.
5. The food composition according to claim 1, wherein the
oil-in-water emulsifier is present in an amount of from 0.5 to 5 wt
% based on the weight of the food composition.
6. The food composition according to claim 1, wherein the oil phase
is present in an amount of from 8 to 69 wt %, based on the weight
of the composition.
7. The food composition according to claim 1, wherein the fat
crystals are present in an amount of from 1 to 12 wt %, even more
preferably of from 2 to 10 wt %, most preferably of from 2.8 to 7
wt %, even more preferred 3 to 6 wt % based on the weight of the
oil phase.
8. The food composition according to claim 1, wherein the water
content contained within the oil phase is present in an amount of
more than 25 wt %, preferably more than 30 wt %, preferably more
than 35 wt %, even more preferably more than 38 wt %, based on the
weight of the primary emulsion (W1/O).
9. The food composition according to claim 1, wherein the food
composition is an emulsified sauce, preferably an emulsified sauce
of the mayonnaise type.
10. The food composition according to claim 1, wherein the
composition is free of egg yolk.
11. The food composition according to claim 1, wherein the average
crystal thickness is less than 100 nm.
12. The food composition according to claim 1, wherein the pH is
less than 4.
13. The food composition according to claim 1, wherein the
composition further comprises acetic acid, sugar, salt or mixture
thereof.
14. A process to manufacture the composition according to claim 1,
the process comprising the steps of: a) Providing an oil phase (O)
comprising vegetable oil and a water-in-oil emulsifier consisting
of fat crystals dispersed therein, wherein fat crystals are fat
that are triglycerides or mixtures of triglycerides that crystalize
at a temperature of between 58 and 72.degree. C., b) Combining the
oil phase from step a) with water to form a primary water-in-oil
emulsion (W1/O). c) Combining the primary water-in-oil emulsion
from step b) with a secondary water phase (W2) comprising water and
oil-in-water emulsifier to form a water-in-oil-in-water emulsion
(W1/O/W2), wherein the oil-in-water emulsifier comprises less than
5% phospholipid based on total weight of the oil-in-water
emulsifier.
15. The food composition according to claim 9, wherein the food
composition is an emulsified sauce of the mayonnaise type.
Description
[0001] The present invention relates to an emulsified food
composition, in particular in the form of a water-in-oil-in-water
emulsion. It further relates to a method for making such a food
composition.
BACKGROUND OF THE INVENTION
[0002] Emulsified food compositions are known, and typical examples
are dressings or sauces such as mayonnaise and salad dressing. Such
emulsions typically are oil-in-water emulsions, wherein a
water-continuous phase comprises droplets of oil that are
emulsified in the water phase. To ensure a stable emulsion over
time, an emulsifier is added. In mayonnaise compositions,
traditionally the characteristic emulsifier comprises egg yolk.
[0003] Oil-in-water emulsified food products can comprise a high
percentage of oil for "full fat" mayonnaises. For these products an
oil level of around 65-80 wt % is typical. There is a desire of
consumers to have such compositions prepared with a lower level of
oil. Lower oil emulsified food products are known. Taste and
organoleptic properties are however preferably similar to those
experienced with "full fat" compositions. A solution found in the
art is the use of double emulsions.
[0004] A double emulsion, in this context is a water-continuous
emulsion that comprises droplets of a water-in-oil emulsion. When
using double emulsions, the consumer can experience an oil-in-water
composition with equivalent amount of oil droplets. For a double
emulsion, since the oil droplets contain water, the total oil level
is less, whereas the perception is that of a composition with
equivalent amount of oil droplets. Such emulsions are conveniently
prepared by first preparing a primary emulsion with the use of a
primary emulsifier, the water-in-oil emulsifier. The primary
emulsion is emulsified in a water phase with the use of a secondary
emulsifier. A primary emulsifier that is known to provide stable
water-in-oil-in-water emulsions is polyglycerol polyricinoleate
(PGPR), E476, an emulsifier made from glycerol and fatty acids
(usually from castor bean). The secondary emulsifier normally is
derived from egg, such as for example egg yolk. Egg yolk is the
emulsifier traditionally associated with mayonnaise
manufacturing
[0005] PGPR, E476, is a synthetic chemical compound. PGPR is a
known lipophilic emulsifier that is food grade and capable to
stabilize water droplets in oil. However, its use has become an
area of debate. There is a desire from consumers to have food
products as much as possible free from compounds that are
considered `artificial` or `chemical`.
[0006] WO2011/077073 relates to double emulsions, and discloses a
process to prepare a double emulsion wherein crystalline mono- and
triglycerides are used to stabilize the primary emulsion. A primary
water-in-oil emulsion is prepared by heating the mixture of water,
oil and mono- and triglycerides, followed by cooling which allows
the mono- and triglycerides to solidify at the interphase of the
water and the oil. Nevertheless, triglyceride crystals will be
formed in the oil phase, affecting the stability of the emulsion.
The formed water-in-oil emulsion is then diluted with oil to
decrease the concentration of fat crystals in the oil phase to
increase stability and the water-in-oil emulsion is mixed with
water to form a water-in-oil-in-water emulsion.
[0007] The remaining disadvantage of this process and resulting
emulsion is that it is very inefficient in terms of process steps
and energy use in an industrial context, as it requires heating of
the internal water phase and the oil phase including the primary
emulsifiers to allow primary emulsification at high temperature,
followed by cooling in a votator apparatus and a subsequent extra
dilution step with oil to result in the primary emulsion. This
primary emulsion is then emulsified with water to prepare a
water-in-oil-in-water emulsion which is stabilized with a secondary
emulsifier. Another disadvantage is the use of monoglyceride or
another additional primary emulsifier which is not desired as it is
a non-natural ingredient and/or requires an additional label
declaration. The level of fat crystals in WO'073 is limited to
facilitate the second emulsification step and to prevent
instability of the secondary emulsion.
[0008] US2010/0233221 relates to double emulsions which are
organoleptically similar to full fat emulsions and are stabilized
by a selection of emulsifiers. The object of this document is to
provide stabilized double emulsions. The disclosed compositions
rely on the presence of two primary emulsifiers, mostly comprising
PGPR and two secondary emulsifiers. In the context of the present
invention, we consider the use of several emulsifiers, mostly
including PGPR as not efficient and undesired.
[0009] Accordingly, there is still a desire for a stable emulsified
food product with a relatively low fat content while providing the
experience of a higher fat product, which has good stability while
not relying on multiple emulsifiers, and which does not depend on
added monoglycerides, preferably is free from added monoglycerides,
or on the presence of PGPR, preferably is free from PGPR. There is
a desire for a process to produce water-in-oil-in-water emulsions
that do not require PGPR and monoglycerides and which is efficient
in energy use and process steps.
SUMMARY OF THE INVENTION
[0010] Surprisingly this objective was achieved, at least partly,
by the composition and process according to the invention.
Accordingly, in a first aspect the present invention relates to a
food composition in the form of a water-in-oil-in-water emulsion,
the food composition comprising: [0011] Water, [0012] An oil phase
comprising [0013] Vegetable oil, [0014] Water-in-oil emulsifier
consisting of fat crystals, [0015] Oil-in-water emulsifier,
[0016] wherein the composition comprises less than 0.2 wt %
monoglycerides based on the oil phase.
[0017] In a further aspect the invention relates to a process to
manufacture the composition according to any one of the preceding
claims, the process comprising the steps of: [0018] a) Providing an
oil phase (O) comprising vegetable oil and water-in-oil emulsifier
consisting of fat crystals dispersed therein, [0019] b) Combining
the oil phase from step a) with water to form a primary
water-in-oil emulsion (W1/O), [0020] c) Combining the primary
water-in-oil emulsion from step b) with a secondary water phase
(W2) comprising water and oil-in-water emulsifier to form a
water-in-oil-in-water emulsion (W1/O/W2).
DETAILED DESCRIPTION OF THE INVENTION
Emulsified Food Product
[0021] In a first aspect, the invention relates to a composition in
the form of a water-in-oil-in-water (W1/O/W2) emulsion, also
referred to here as `double emulsion`. Such compositions are known
in the art and used for example to reduce the total oil level of
the composition. The emulsion comprises droplets of a water-in-oil
emulsion that are formed from an inner water phase (W1), an oil
phase (O) comprising vegetable oil and fat crystals and a primary
emulsifier. The water-in-oil emulsion is emulsified in an external
water phase (W2) with the use of a secondary emulsifier. It is a
long-standing problem to provide an edible W1/O/W2 emulsion that is
stable over time, e.g. more than 6 months. The stability is
affected by coalescence of the internal water phase, which may
result in coalescence of the W1 with the W2 phase. Such a loss of
internal water phase W1 will lead to loss in firmness and
ultimately phase separation and creaming.
[0022] The composition of the invention is preferably a mayonnaise
type emulsion or a salad dressing, preferably a mayonnaise-type
dressing. Such emulsions are well-known. In the context of the
invention, these definitions are not limited to regulatory
definitions of particular countries e.g. mayonnaise in terms of
prescribed levels of oil, water, egg yolk or mustard. It includes
products such as for example light mayonnaise, vegan mayonnaise
etc., i.e. with a similar appearance and organoleptic perception
but deviating levels or types of ingredients. A specific texture,
such as a viscosity, is often recognized by consumers as
mayonnaise-like dressing.
Oil Phase (O)
[0023] The oil phase according to the invention comprises vegetable
oil and fat crystals. Oil phase refers to the total amount of oil
in the composition of the invention and includes liquid vegetable
oil at 20.degree. C. and fat crystals (solid fat at 20.degree.
C.).
[0024] Preferably, the oil phase is present in an amount of between
5 and 76 wt %, more preferably of between 8 and 69 wt %, even more
preferably of between 10 and 47 wt %, based on the weight of the
composition.
Vegetable Oil
[0025] Accordingly, the food product of the present invention
comprises vegetable oil. Preferably the oil is present in an amount
of from 5 to 70 wt %, more preferably of from 5 to 65 wt %, even
more preferably of from 5 to 50 wt %, most preferably of from 5 to
45 wt %, based on the weight of the composition.
[0026] Vegetable oil is preferably present in an amount of less
than 70 wt %, more preferably less than 65 wt %, even more
preferably less than 50 wt %, even more preferably less than 45 wt
%.
[0027] It is preferably present in an amount of more than 5 wt %,
more preferably of more than 8 wt %, even more preferably more than
10 wt %, more preferably of more than 12 wt %, based on the weight
of the composition. It may be preferred, that oil is present in an
amount of from 5 to 70 wt %, more preferably of from 5 to 65 wt %,
even more preferably from 5 to 50 wt %, more preferably of from 5
to 45 wt %, based on the weight of the composition. But also ranges
combined of the previous end points may be preferred, and an amount
of from 5 wt % to 65 wt %, or from 8 to 50 wt %, or from 10 to 45
wt % or from 12 to 40 wt % may be preferred.
[0028] The vegetable oil that can be used in the present invention
can be the edible oils conventionally used in the preparation of
food emulsions. Suitable vegetable oils for the present invention
are predominately composed of triglycerides. The triglyceride
mixture present in the vegetable oil will preferably not
crystallise at temperatures above room temperature (20.degree. C.)
preferably they will not crystallise at temperatures above
5.degree. C. The vegetable oil is liquid at room temperature
(20.degree. C.), more preferably, the oil is liquid at 5.degree. C.
The vegetable oil is preferably chosen from soybean oil, sunflower
oil, canola oil, rapeseed oil, olive oil and mixtures thereof. The
fat crystals as feature of the present invention are not calculated
as part of the feature "vegetable oil". The fat crystals are part
of the oil phase.
[0029] The present invention comprises an oil phase, wherein the
oil phase contains emulsified water (not part of the oil phase) to
form the W1/O emulsion. The total amount of water-in-oil emulsion
(W1/O) droplets is preferably of from 5 to 78 wt %, more preferably
of from 7 to 70 wt %, even more preferably of from 10 to 65 wt %
based on the weight of the food composition of the invention. It
may be preferred, that the total amount of the water-in-oil
emulsion droplets is preferably of from 10 to 78 wt %, more
preferably of from 15 to 70 wt %, even more preferably of from 20
to 65 wt % based on the weight of the food composition of the
invention.
Fat Crystals
[0030] According to the invention, the composition comprises a
water-in-oil emulsifier consisting of fat crystals. Fat crystals
function as the emulsifier of the W1 phase in the oil phase. The
inventors are not aware of a food composition in the form of a
water-in-oil-in-water emulsion which uses only fat crystals as
water-in-oil emulsifier, while not depending on monoglycerides,
which showed good phase-stability over time. When using the process
and the composition of the invention, this objective was
achieved.
[0031] Fats (hardstock) that appeared suitable for fat crystals in
the context of the present invention are triglycerides or mixtures
of triglycerides that crystallize at a temperature of between 58
and 72.degree. C., preferably of between 60 and 70.degree. C.
Preferably, the fat crystals are present in solid form in the food
composition at a temperature of normal use of the food composition,
preferably at a temperature of between 5 and 40.degree. C., more
preferably 10 and 35.degree. C., most preferably at 30.degree. C.
It was found to be especially preferable if said fats crystallize
in the form of platelets. This can be for example obtained from
fully hydrogenated vegetable oils more preferably from fully
hydrogenated rapeseed oil or high erucic rapeseed oil. The fat
crystals therefore preferably comprise, more preferably consist of,
fully hydrogenated vegetable oil.
[0032] Hardstock fat to produce the fat crystals according to the
present invention are selected from the group consisting of
hardened sunflower seed oil, soybean oil, cotton seed oil, palm oil
or rapeseed oil, and mixtures thereof. Preferably, the fat crystals
comprise hardened rapeseed oil. Even more preferably, the fat
crystals comprise, more preferably consist of, fully hydrogenated
oil, more preferably comprise, even more preferably consist of
fully hydrogenated rapeseed (RP70) oil or high erucic rapeseed oil
(RPh70). These fats provided optimal results in the context of the
invention. Fully hydrogenated high erucic rapeseed oil is a well
known hardstock fat which complies with the requirements for this
invention.
[0033] As the skilled person will appreciate, the crystals of the
present invention are sufficiently small so that they can cover the
water droplets of the primary W1/O emulsion. This type of
emulsification is known in the art as pickering. As known to a
person skilled in the art, crystal size can be estimated by small
angel X-ray scattering (SAXS), which allows to measure the average
crystal thickness of fat crystals. (Ruud den Adel, Kees van
Malssen, John van Duynhoven, Oleksandr O. Mykhaylyk, and Adrian
Voda, "Fat Crystallite Thickness Distribution Based on SAXD", Peak
Shape Analysis, Eur. J. Lipid Sci. Technol. 2018, 120, 1800222).
The average crystal thickness (smallest dimension, as understood in
the art) of crystals according to the present invention is
preferably less than 100 nm more preferably less than 80 nm, more
preferably less than 60 nm and even more preferably less than 40 nm
(as measured in the final food product).
[0034] Apart from fat crystals, one or more other lipophilic
emulsifiers may be present, although that is not necessary to
provide a stable double emulsion. According to the invention, the
amount of monoglycerides is less than 0.2 w %, preferably less than
0.1 wt %, based on the weight of the oil phase. Preferably, the
amount of monoglycerides is less than 0.05 w %, preferably less
than 0.03 wt %, based on the weight of the composition. Preferably
the composition is free from monoglycerides. The amount of other
W1/O emulsifiers, i.e. other than the fat crystals, is preferably
less than 0.2 wt %, more preferably less than 0.1 wt % based on the
weight of the composition. It could be preferred that no additional
W1/O emulsifier is present in the composition. Specifically, the
amount of PGPR is preferably less than 0.2 wt %, more preferably
less than 0.1 wt % based on the weight of the composition. Most
preferably the composition is free from PGPR. It is preferred that
the use of artificial ingredients, possibly requiring additional
E-numbering on the label, is as little as possible. Additional
ingredients requiring E-number labeling are preferably absent.
Therefore, glycerol monooleate or amidated low methoxylpectin is
also not desired and preferably absent from the composition. It
could be preferred that the fat crystals comprising triglycerides
are the only compound added as primary emulsifier. Hence, it can be
preferred, that the composition comprises water-in-oil emulsifier,
wherein the water-in oil emulsifier consists of fat crystals.
[0035] The amount of fat crystal is preferably of from 0.1 to 6 wt
%, more preferably of from 0.2 to 3.5 wt %, most preferably of from
0.25 to 3 wt %, based on the weight of the composition. It may be
preferred that the amount of fat crystals is from 0.5 to 15%, more
preferably of from 1 to 12 wt %, more preferably of from 2 to 10 wt
%, even more preferably of from 2.8 to 7 wt %, most preferably of
from 3 to 6 wt % based on the weight of the oil phase. The skilled
person will understand that the amount of water-in-oil emulsifier
should be adjusted to the amount of water to be emulsified.
[0036] It may be preferred that the food composition also contains
flavoring and coloring materials which are oil soluble and
therefore are comprised in the oil phase.
Water
[0037] The total amount of water in the food composition is
preferably of from 25 to 95 wt %, more preferably of 30 from 90 wt
%, more preferably of 35 from 87 wt % and most preferably of from
45 to 85 wt %, based on the weight of the composition.
[0038] It is in particular preferred, that the primary water phase
W1, which is the water inside of water-in-oil emulsion droplets, is
present in an amount of more than 25 wt %, preferably more than 30
wt %, preferably more than 35 wt %, even more preferably more than
38 wt %, based on the weight of the primary emulsion (water-in-oil
emulsion, W1/O). The amount of the water phase W1, based on the
weight of the primary emulsion (W1/O) is preferably less than 70 wt
%, more preferably less than 65 wt %, even more preferably less
than 60 wt %, based on the weight of the primary emulsion (W1/O).
The amount of the water phase W1, based on the weight of the
primary emulsion (W1/O) is preferably of from 25 to 60 wt %, more
preferably of from 30 to 55 wt %, more preferably of from 35 to 50
wt %, even more preferably of from 38 to 45 wt %, based on the
weight of the primary emulsion (W1/O).
[0039] The continuous water phase (W2), also called secondary water
phase, is preferably present in an amount of from 20 to 95 wt %,
more preferably of from 22 to 90 wt %, more preferably of from 25
to 85 wt %, more preferably of from 30 to 80 wt %, and most
preferably of from 25 to 75 wt % of the weight of the total
composition. It may be preferred, that the continuous water phase
(W2), is preferably present in an amount of from 20 to 75 wt %,
more preferably of from 22 to 70 wt %, even more preferably of from
25 to 60 wt % based on the weight of the food composition of the
invention.
Oil-in-Water Emulsifier (Secondary Emulsifier)
[0040] In the present invention it was found that fat crystals
provide a food-grade alternative as lipophilic water-in-oil
emulsifier which is strong enough to maintain emulsion stability
over time, and does not rely on the presence of another primary
emulsifier. For the overall stability for a W1/O/W2 the choice of
secondary emulsifier is also of importance.
[0041] Preferred secondary emulsifiers could be OSA-modified
starch, whey protein, legume flour, plant protein and mixtures
thereof. It is preferred that the secondary emulsifier is not from
animal origin. In this respect, more preferably the secondary
emulsifier comprises plant protein, even more preferably is
selected from the group consisting of OSA-modified starch, legume
flour, plant protein and mixtures thereof.
[0042] In the context of the invention, OSA-modified starch is most
preferred, because it showed an optimal result in stability,
appearance and texture, compared to other secondary emulsifiers. It
was found that by using OSA-modified starch stable double-emulsions
could be prepared when using fat crystals as primary emulsifier,
even when the fat crystals are used at a relatively high
concentration. OSA modified starch is known in the art and is a
modified starch produced by the esterification of the starch with
dicarboxylic acids which can impart a hydrophobic character to
starch (Agama-Avcevedo et al. Current Opinion in Food Science,
Volume 13, February 2017, Pages 78-83). The octenyl succinyl groups
in the OSA starch, as described in this invention, are preferably
not more than 3 wt % (on an anhydrous basis), based on the weight
of the starch. Commercial OSA starches are mainly produced from
corn (waxy and normal), but have also been produced from other
sources such as tapioca or potato. Preferably, the emulsifying OSA
starch, as used in this invention, is produced from corn. Such a
starch is for example commercially available as N-creamer46
(Ingredion), N-creamer 2230 (Ingredion) and C-Emtex (Cargill).
[0043] It may be preferred that OSA-modified starch and one or more
other secondary emulsifiers can be present, although this is not
needed for reasons of stability. It could be preferred that
OSA-modified starch is the only oil-in-water emulsifier. The food
composition could preferably comprise an oil-in-water emulsifier,
wherein the oil-in-water emulsifier consists of OSA-modified
starch.
[0044] The secondary emulsifier is preferably present in a total
amount of from 0.2 to 6 wt %, more preferably of from 0.5 to 5 wt
%, preferably of from 0.7 to 4 wt %, most preferably of from 0.8 to
3 wt %, based on the weight of the composition. OSA-modified starch
is preferably present in an amount of from 0.3 to 4 wt %, more
preferably of from 0.5 to 3.5 wt %, preferably of from 0.7 to 3.0
wt %, most preferably of from 0.8 to 2.5 wt %, based on the weight
of the composition.
[0045] It is preferred that the secondary emulsifier is free from
ingredients of animal origin. Examples of secondary emulsifiers
that are not preferred in the context of the invention are egg
yolk, caseinate, and whey protein, and the secondary emulsifier,
preferably the composition, is preferably free of these
emulsifiers. Preferably, the secondary emulsifier is free form egg,
egg yolk or egg protein. It may be preferred that egg yolk is
present in an amount of less than 3 wt % based on the composition.
More preferably egg yolk is absent from the composition. Egg yolk
may affect the stability of the composition of the present
invention and is preferably not present.
Phospholipids
[0046] It was found, that the presence of phospholipids, at least
specific types thereof, in the composition of the invention can
have a negative effect on stability of the food composition of the
present invention. Accordingly, it is desired that the total amount
of phospholipids is as low as possible. The concentration of
phospholipids is preferably less than 0.15 wt %, more preferably
less than 0.1 wt %, even more preferably less than 0.07 wt %, most
preferably less than 0.05 wt %, based on the weight of the
composition. Most preferably, the composition is free from
phospholipids. Phospholipids for the purpose of the invention are
measured as the sum of the amounts of phosphatidic acid (PA),
phosphatidylethanolamine (PE), phosphatidylcholine (PC),
phosphatidylinositol (PI). The concentration of phosphatidylcholine
(PC) is preferably less than 0.07 wt %, more preferably less than
0.05 wt %, even more preferably less than 0.03 wt % most preferably
less than 0.02 wt %, based on the weight of the composition. It is
preferred that the amount of phospholipids in the secondary
emulsifier is less than 5 wt %, more preferably less than 3 wt %,
even more preferably less than 2 wt %, even more preferably less
than 1 wt %, based on the weight of the secondary emulsifier. It is
preferred that the amount of phosphatidylcholine (PC) in the
secondary emulsifier is less than 3 wt %, preferably less than 2 wt
%, preferably less than 1 wt %, based on the weight of the
secondary emulsifier. In this respect, the composition of the
invention is preferably free of egg, egg yolk or egg protein.
Preferably, the composition is free of egg yolk. A procedure to
measure phospholipids in emulsions is for example described in the
AOCS Official method Ja 7c-07: Lecithin Phospholipids by
HPLC-ELSD.
Miscellaneous
[0047] The present invention preferably is a food product of the
type of a mayonnaise or a salad dressing. This type of products
preferably have relatively low pH. Accordingly, the pH of the
composition is preferably less than 7, more preferably less than 5.
Even more preferably the pH is in the range of 2-4.5, even more
preferably in the range of 2.5-4.0, most preferably in the range of
2.8-4.0. It is preferred that the pH of the composition is below 5,
preferably of below 4.
[0048] The composition of the invention may further comprise taste
ingredients in both of the water phases (W1 and W2). Some of these
taste ingredients, preferably salt, sugar and acidity regulators
(e.g. organic acids, lemon juice etc) can influence the osmotic
pressure of the water phases.
[0049] As is known to the skilled person, it is beneficial for the
storage stability of a double emulsion if the osmolality of the W1
phase is equal or somewhat higher than in the W2 phase. Osmolality
differences of, for example, about 200 mOsmol/kg were found to be
preferable (G. Muschiolik, Multiple emulsions for food use, Current
Opinion in Colloid & Interface Science, Volume 12, Issues 4-5,
p 213-220, 2007). Therefore, it can be preferred that the
osmolality of the W1 phase (the water that is part of the
water-in-oil emulsion, W1/O) is equal or higher than that of the W2
phase (the continuous water phase), more preferably, the difference
is, for example, more than 200 mOsmol/kg. The osmolality can be
adjusted by the taste ingredients in each of the W1 and W2
phases.
[0050] The composition preferably comprises at least one or more
taste ingredients (water soluble) from the group of salt, sugar,
and acidity regulator, preferably the composition comprises salt,
sugar, and acidity regulator.
[0051] The food composition of the invention preferably comprises
one or more acidity regulators. Suitable acidity regulators
according to the present invention preferably comprise, one or more
acidity regulators selected from the group consisting of acetic
acid, citric acid, malic acid, phosphoric acid, lactic acid and
combinations thereof. More preferably, the composition comprises
acetic acid, citric acid or a combination thereof. It is noted that
acetic acid can be added in the form of, for instance, vinegar.
Citric acid can be added in the form of, for example, lemon juice.
The one or more acidity regulators are preferably present in the
composition in a total concentration of from 0.05 to 3 wt %, more
preferably of from 0.1 to 2 wt % by weight of the total food
composition.
[0052] The food composition of the present invention preferably
comprises salt. Salt can be any edible salt, preferably sodium
chloride, potassium chloride or mixtures thereof. More preferably
the salt comprises sodium chloride, most preferably is sodium
chloride. The salt content of the food composition of the present
invention is preferably in the range of from 0.2 to 10 wt %, more
preferably of from 0.3 to 5 wt %, even more preferably from 0.5 to
4 wt % and most preferably of from 0.7 to 3 wt % by weight of food
composition. Most preferably, sodium chloride is present in the
range of from 0.2 to 10 wt %, more preferably of from 0.3 to 5 wt
%, even more preferably from 0.5 to 4 wt % and most preferably of
from 0.7 to 3 wt % by weight of the total food composition.
[0053] The composition of the invention preferably comprises sugars
such as one or more monosaccharides and/or disaccharides. Preferred
one or more monosaccharides and/or disaccharides include fructose,
glucose, and sucrose. The concentration of one or more
monosaccharides and/or disaccharides in the composition preferably
ranges from 0.3 to 15 wt %, more preferably, from 0.5 to 12 wt %,
even more preferably from 0.7 to 10 wt %, by weight of the total
food composition.
[0054] It may be preferred that the food composition of the present
invention may suitably contain flavouring materials, preservatives,
colourings and/or anti-oxidants. Preferably it comprises flavouring
materials selected from mustard, herbs, spices, natural and
artificial flavorings and mixtures thereof.
[0055] It may be preferred that the food composition also contains
flavoring and coloring materials which are oil soluble and
therefore are comprised in the oil phase.
Other Parameters
Consistency
[0056] The consistency of the composition of the invention is
preferably a consistency which is recognised by the consumer as the
consistency of a mayonnaise, a sauce or of a salad dressing,
preferably of a mayonnaise or a salad dressing, most preferably of
a mayonnaise.
[0057] These compositions are viscoelastic materials that exhibit
both viscous and elastic characteristics when undergoing
deformation. Viscous and elastic behaviour of materials can be
measured by various instruments, of which a state of the art
rheometer is a suitable instrument for the present compositions.
Viscous and elastic properties by rheometer can be obtained by
various methods. Oscillation measurements are suitable to
characterize the compositions described in the present invention.
In oscillation measurements, the elastic property is commonly
characterized by the storage modulus G' and the viscous property by
the loss modulus G''. Both moduli are only valid in the linear
deformation area, as known in the art. The AR 2000 EX rheometer
(TA-Instruments) is a suitable state of the art rheometer used for
the analysis of the compositions of the present invention. A 4 cm
steel plate geometry with 1 mm gap is a suitable geometry. Other
instrument settings are known by skilled in the art operators. The
consistency of the compositions of the present invention is
described by their storage modulus G', measured at 1 Hz and
20.degree. C., which is preferably within the range of 100-3500 Pa,
more preferably in the range of 300-2000 Pa, most preferably in the
range of 400-1500 Pa.
[0058] Another way to measure consistency in dressings products is
by using "Brookfield viscosity" measurements. In this method, the
resistance of a specified measuring spindle under specified
conditions is translated to "Brookfield viscosity".
[0059] Measurement protocol: [0060] The equipment used is a
`Brookfield DV2TRV` [0061] Temperature: room (20.degree.-25.degree.
C.) [0062] Measuring time: 30 sec [0063] No spindle guardleg [0064]
Container: a beaker or jar with a diameter of approximately 60 mm
and a height of approximately 65 mm
[0065] Typical "Brookfield viscosities" [in mPas] for different
products: [0066] Mayonnaise: 10000-30000 mPas (spindle #7) [0067]
Salad Dressings: 1500 to 6000 mPas (spindle #5) [0068] Other
Emulsified Dressings (e.g. frite saus): 8000 to 25000 mPas (spindle
#7)
Oil Droplet Size
[0069] The oil droplet size can be measured using image analysis
upon microscopic analysis, preferably by CSLM (confocal scanning
light microscopy). Such droplet size is typical for industrially
prepared emulsified food compositions. Homemade emulsified food
compositions show a much larger oil droplet size. The size of the
droplets can be suitably measured using an image analysis program
such as e.g. Fiji. It is preferred that at least 90% of the
water-in-oil emulsion droplets are below 25 .mu.m, preferably below
22 .mu.m, even more preferably below 20 .mu.m, most preferably
below 15 .mu.m.
[0070] It is preferred that 90% of the water droplets within the
oil droplets (W1 in 0) have a diameter below 6 .mu.m, preferably
below 5 .mu.m, even more preferably below 4 .mu.m, most preferably
below 3
[0071] In a preferred aspect, the composition relates to a
composition in the form of a water-in-oil-in-water emulsion, the
food composition comprising: [0072] Water, [0073] An oil phase
comprising, based on the weight of the composition, [0074]
Vegetable oil, in an amount of 5 to 70 wt %, preferably 5 to 65 wt
%, [0075] Water-in-oil emulsifier consisting of fat crystals, in an
amount of 0.1 to 6 wt %, preferably 0.2 to 3.5 wt %, [0076]
Oil-in-water emulsifier in an amount of from 0.5 to 3.5 wt % based
on the weight of the food composition,
[0077] wherein the composition comprises less than 0.15 wt % of
phospholipid, based on the weight of the composition,
[0078] wherein the composition comprises less than 0.2 wt %
monoglycerides based on the weight of the oil phase,
[0079] wherein the composition comprises acetic acid, and
[0080] wherein the pH is from 2.5 to 4.
Method
[0081] Features set out in detail above in the context of the
composition equally apply for the method, unless indicated
otherwise. As has been indicated above, a prior art composition
which does not rely on the presence of PGPR for its stability and
which is efficient to prepare in terms of energy demand and process
steps is not known to the inventors. The inventors believe that,
the prior art process by the process of the present invention is
simplified since no co-emulsifier such as monoglycerides are
needed.
[0082] Accordingly, in a further aspect, the invention relates to a
method to prepare a food composition according to the
invention.
[0083] The process to manufacture the composition according to the
invention comprises the steps of: [0084] a) Providing an oil phase
(O) comprising a water-in-oil-emulsifier consisting of fat crystals
dispersed therein, [0085] b) Combining the oil phase from step a)
with water to form a primary water-in-oil emulsion (W1/O), [0086]
c) Combining the primary water-in-oil emulsion from step b) with a
secondary water phase (W2) comprising water and oil-in-water
emulsifier to form a water-in-oil-in-water emulsion (W1/O/W2).
[0087] As known by a skilled person, the slurries of fat crystals
(i.e. the oil phase comprising vegetable oil and fat crystals) in
vegetable oil from step a) can be produced by mixing hardstock fat
with liquid vegetable oil at a temperature where all the hardstock
fat is completely molten. This is followed by rapid cooling under
shear, for example in a scraped surface heat exchanger. A suitable
equipment for this purpose is for example a Votator A unit. For
example, US005654029A teaches how slurries of fat crystals
dispersed in vegetable oil can be produced by means of a Votator A
unit in combination with a Votator C unit
[0088] The oil phase preferably comprises less than 0.2 wt % of
monoglycerides, preferably no monoglycerides are added to the oil.
By the current process, the oil phase, comprising oil and fat
crystals, is developed without being in contact with the water
phase
[0089] Hardstock fats suitable for producing the fat crystals in
the oil phase, i.e the fat crystal slurry of step a) are e.g.
hardened rapeseed oil, hardened sunflower seed oil, hardened soy
bean oil such as B069, hardened palm oil such as P058, hardened
cottonseed oil and mixtures of them. Most preferred is fully
hardened rapeseed oil (RP70) or fully hardened high erucic rapeseed
oil. Suitable liquid oils are for example vegetable oils such as
sunflower seed oil, rapeseed oil, soybean oil, olive oil,
cottonseed oil and mixtures thereof.
[0090] The hardstock fat can be added in an amount of 0.5-15 wt %
fat in the oil phase, preferably 1 to 12 wt %, more preferably 2 to
10 wt %, even more preferably from 2.8 to 7 wt %, most preferably
of from 3 to 6 wt %, based on the weight of the oil phase.
[0091] In step b) the primary water phase (W1) is emulsified in the
oil phase, from step a) to from a primary water-in-oil emulsion
(W1/O), also called primary water-in-oil emulsion (W1/O). This can
be achieved by using typical emulsification equipment known to the
skilled person. For example, mixers like a colloid mill or
Silverson mixer, or homogenizers etc. can be used for this
purpose.
[0092] In step c) the primary water-in-oil emulsion (W1/O) is added
to a secondary water phase (W2), comprising water and oil-in water
emulsifier, by means of a suitable emulsification equipment to form
the water-in-oil-in-water emulsion (W1/O/W2) of the present
invention. Suitable emulsification devices are for example colloid
mills, Silverson mixer, homogenizer etc.
[0093] The resulting external, i.e. the continuous, water phase
(W2), is preferably of from 20 to 95 wt %, more preferably of from
22 to 90 wt %, more preferably of from 25 to 85 wt %, more
preferably of from 30 to 80 wt %, even more preferably of from 25
to 75 wt % and most preferably of from 25 to 60% based on the
weight of the food composition. Water-in-oil emulsion (W1/O) is
preferably added in an amount of from 5 to 78 wt %, more preferably
of from 7 to 70 wt %, even more preferably of from 10 to 65 wt %,
based on the weight of the resulting food composition.
[0094] The secondary emulsifier is added in an amount of preferably
from 0.2 to 6 wt %, more preferably in an amount of from 0.5 to 5
wt %, more preferably in an amount of from 0.7 to 4 wt %, most
preferably in an amount of from 0.8 to 3 wt % based on the weight
of the resulting food composition.
[0095] As described in the context of the composition of the
invention, taste providing ingredients can preferably be added to
the water phases (W1 and/or W2), such as salt, sugar, or acidity
regulator. As set out above, acidity regulator is preferably added
in an amount of from 0.05 to 3 wt %, more preferably of from 0.1 to
2 wt % of the resulting food composition. The acidity regulator is
preferably added as vinegar. The pH of the water phase (W1) is
preferably adjusted to less than 5, more preferably of less than 4,
more preferably of between 2 and 4.5, more preferably of between
2.5 and 4, most preferably between 2.8 and 4.
[0096] Salt may preferably be added, preferably sodium chloride,
potassium chloride or mixtures thereof. More preferably salt
comprises sodium chloride, most preferably is sodium chloride. Salt
is preferably added in an amount of from 0.2 to 10 wt %, more
preferably of from 0.3 to 5 wt %, even more preferably from 0.5 to
4 wt % and most preferably of from 0.7 to 3 wt % by weight of the
resulting food composition. Most preferably, sodium chloride is
added in the range of from 0.2 to 10 wt %, more preferably of from
0.3 to 5 wt %, even more preferably from 0.5 to 4 wt % and most
preferably of from 0.7 to 3 wt % by weight of the resulting food
composition.
[0097] Sugars are preferably added such as one or more
monosaccharides and/or disaccharides. Preferred one or more
monosaccharides and/or disaccharides include fructose, glucose, and
sucrose. One or more monosaccharides and/or disaccharides are
preferably added in an amount of from 0.3 to 15 wt %, more
preferably, from 0.5 to 12 wt %, even more preferably from 0.7 to
10 wt %, by weight of the resulting food composition.
[0098] Salt, sugar and acidity regulator are preferably added to
the water phase W1 (e.g. in step a) or W2 (e.g. in step b) or to
both water phases. Preferably they are added to both the continuous
water phase W2 and the internal water phase W1.
Advantage
[0099] The present invention enables the production of a
water-in-oil-in-water composition which requires the use of fat
crystals comprising triglycerides as water-in-oil emulsifier, while
requiring no additional W/O emulsifiers. Compared to a prior art
process, the process of the invention is more efficient in energy,
machinery and ingredients.
[0100] The invention will now be exemplified by the following,
non-limiting examples.
EXAMPLES
Ingredient List for the Examples
[0101] Drinking Water: tap water [0102] Vegetable oil: Sunflower
oil or Soybean oil [0103] Oil phase: vegetable oil with 6 wt % fat
crystals RPh70 (Fully refined, fully hydrogenated, high erucic
rapeseed oil) [0104] PGPR (GRINDSTED.RTM. PGPR 90, Danisco,
Denmark) [0105] Egg yolk (Bouwhuis Enthoven, the Netherlands)
[0106] Osmolytes: mix of sugar, salt and vinegar [0107] Sugar:
Sucrose [0108] Salt: sodium Chloride [0109] Vinegar, white
distilled (12 wt % acetic acid)
Example 1: Fat Crystals and Oil Phase Production
[0110] For the following examples an oil phase comprising RPh70 fat
crystals was used. RPh70 is rapeseed oil hardened to a slip melting
point of 70.degree. C. Process to produce is described for example
in U.S. Ser. No. 08/424,422. This process is known by a person
skilled in the art. In the following examples an oil phase with 6%
of RPh70 was used. The process to produce the oil phase consisted
of melting and dissolving the hardstock into the liquid vegetable
oil at a temperature where all solid fat dissolved (above
70.degree. C.) and cooling under controlled shear condition in a
votator,
Example 2: Single and Double Emulsions Process Conditions
[0111] All examples were prepared according to the following
steps
Single Emulsion
[0112] Mixture (a) was prepared by adding osmolytes (except for the
vinegar) and secondary emulsifier (OSA starch or otherwise
specified) to water and mixing it until completely dissolved using
a Silverson mixer without a grid, speed 2000 rpm for 10-15 minutes
until dissolved [0113] Oil was slowly added to Mixture (a) using
the Silverson at 4000 rpm (Mixture (b)). [0114] When all oil was
added, speed was increased to 8000 rpm and mixed for 4 min [0115]
After that, speed was reduced to 4000 rpm and vinegar was added and
mixed further for 2 minutes at 4000 rpm.
Double Emulsion: W1-01-W2
a) W1-O Preparation
[0115] [0116] Mixture (a) was prepared by adding osmolytes to water
and mixing it. [0117] Mixture (a) was slowly added to the
crystallized fat slurry Mixture (b) and emulsified using a
Silverson L5M-A high shear mixer, equipped with a general purpose
disintegrating head, operating at 8000 rpm while mixing. [0118]
When all Mixture (a) was fully incorporated to Mixture (b), the
mixture was further homogenized for long enough to have a
homogeneous emulsion. (Mixture (c)) [0119] For comparative
examples, alternative primary emulsifiers were used in combination
with oil instead of crystallized fat (mixture (b).
b) W1-O-W2
[0119] [0120] Mixture (d) was prepared by adding osmolytes (except
for the vinegar) and emulsifier (OSA starch or otherwise specified)
to water and mixing it until completely dissolved using a Silverson
mixer without a grid, speed 2000 rpm for 10-15 minutes until
dissolved (mixture (d)) [0121] Mixture (c) was slowly added to
Mixture (d) and emulsified using a high shear mixer using Bench
Silverson (General purpose disintegrating head) at 6500 rpm while
mixing). [0122] When all Mixture (c) was added, vinegar was added
and mixed further for 2 minutes at 6500 rpm to obtain Mixture
(f).
Example 3
[0123] Oil reduction in a dressing product using fat crystals as
primary emulsifier in combination with an OSA starch as secondary
emulsifier.
TABLE-US-00001 Example 3b Example 3a Ex) (invention) (Comp.
Example) % wt of total % wt of total formulation Water in W1 0 25.9
Osmolytes in W1 0 4.1 Fat crystals (RPh70) 0 2.7 Vegetable oil 75.0
42.3 Water in W2 19.3 19.3 OSA starch (N-creamer 2230, 0.6 0.6
Osmolytes in W2 5.1 5.1 Total 100 100 G' (Pa), after 1 week 1133
1289 Appearance Glossy and smooth Glossy and smooth
[0124] Examples 3a and 3b were produced as described in example
2.
[0125] By using fat crystals (example 3b) to prepare a primary
emulsion (W1-0), in combination with use of OSA starch as secondary
emulsifier, oil was reduced from 75 to 45% while maintaining the
quality of the product, as reflected in a similar G' and
appearance. The product described in example 3b was stable for
several months.
Example 4
[0126] Oil reduction in a dressing product using fat crystals as
primary emulsifier in combination with an OSA starch as secondary
emulsifier as compared to typical W/O emulsifier PGPR.
TABLE-US-00002 Example 4a Example 4b (comp. ex) (this invention)
Water in W1 32.1 26.1 Osmolytes in W1 5.2 4.1 Fat crystals (RPh70)
0 2.7 PGPR 0.9 0 Vegetable oil 37.0 42.3 Water in W2 19.1 19.1 OSA
starch (N-creamer 46, 0.6 0.6 Osmolytes in W2 5.1 5.1 Total 100 100
G' (Pa), after 1 week 212 1212 Appearance Unstable, Glossy and
smooth
[0127] Examples 4a and 4b were produced as described in example
2.
[0128] Product made with PGPR in combination with OSA starch (4a)
was unstable and its texture not suitable for a mayonnaise-type
product. Using fat crystals (example 4b) to prepare the primary
emulsion (W1-O) instead of PGPR as primary emulsifier resulted in a
firmer texture, suitable for a mayonnaise-type product. In this
context, fat crystals appeared a much more efficient emulsifier
than PGPR.
Example 5: Lower Oil Dressing Product Using Fat Crystals as Primary
Emulsifier in Combination with a Pea Flour as Secondary
Emulsifier
TABLE-US-00003 [0129] Example 5 Pea flour as secondary emulsifier
Water in W1 13.0 Osmolytes in W1** 1.0 Fat crystals (RPh70) 1.6
Vegetable oil 24.4 Water in W2 48.0 Pea flour 2.0 Thickeners in W2*
3.3 Osmolytes in W2** 6.7 Total 100 G' (Pa), after 6 weeks 1555
*Xanthan and Modified starch (colflo67) **Osmolytes are Sodium
chloride, Vinegar and Sucrose. Final product had a pH of 3.3.
[0130] Example 5 was produced as described in example 2.
[0131] The combination of fat crystals as primary emulsifier and
pea flour as secondary emulsifier produced a stable double
emulsion. The amount of phospholipids in the secondary emulsifier
was <0.7 wt %, based on the weight of the secondary emulsifier
(pea flour)
* * * * *